Go Back

Raisin Cookies

www.mywindowsill.com
I don't add nuts to this recipe. These cookies are tricky to get done right. Too much flour makes them stiff. Too little flour makes them flat and runny. After a few tries, you'll figure out how thick to have the batter. I always do a test bake on one or two cookies. Be careful not to overbake!
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Course Dessert
Cuisine American
Servings 6 dozen

Ingredients
  

  • 1 cup boiling water
  • 2 cups raisins
  • 1 cup shortening
  • 2 cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 4 cups flour
  • 1 tsp. baking powder
  • 1 tsp. soda
  • 1 tsp. salt
  • 1 tsp. cinnamon I use a little more
  • 1/4 tsp. cloves
  • 1/4 tsp. nutmeg
  • Add boiling water to raisins and cook for 5 minutes. Cool.
  • Cream shortening and sugar together. Add eggs and vanilla and beat until fluffy.
  • Add cooled raisins to creamed mixture and mix thoroughly.
  • Stir dry ingredients together and blend into creamed mixture.
  • Drop by teaspoonfuls onto greased baking sheet spread 2-e inches apart.
  • Bake at 350 for 12-15 minutes. Makes 6 dozen.

Instructions
 

  • Add boiling water to raisins and cook for 5 minutes. Cool.
  • Cream shortening and sugar together. Add eggs and vanilla and beat until fluffy.
  • Add cooled raisins to creamed mixture and mix thoroughly.
  • Stir dry ingredients together and blend into creamed mixture.
  • Drop by teaspoonfuls onto greased baking sheet, spread 2-e inches apart.
  • Bake at 350 for 12-15 minutes. Makes 6 dozen.